Lemon ricotta birthday cake
It’s my birthday yay! Another year around the sun and celebrating with my favorite cake; My lemon (almond) ricotta cake topped with vanilla lemon cream and fresh berries.
RECIPE
This cake serves 8 people
Ingredients
300 gr of almond milk ricotta, recipe here (the recipe should make enough)
250 gr of self raising flour for cakes
250 gr of sugar
7 gr of baking powder
125 gr of melted vegan butter
1 organic lemon, zest of
100 ml of vegan milk, unsweetened
1 tsp of vanilla extract
Frosting
200 gr of cashews
100 ml of milk
4 tbs of powdered sugar
1 tsp vanille extract
1/2 lemon, zested
100 ml of vegan whipping cream
fresh berries and herbs to decorate
Instructios
Preheat your oven to 180°C.
Whisk the ricotta until creamy.
Add the melted butter, lemonzest, vanille extract, milk en sugar in a seprate bowl and whisk.
Add the ricotta to the butter mix and whisk well.
Add the flour and baking powder and with a spatula carefully incorporate the flour into the ricotta mixture. Don’t over mix to keep as much air in the batter as possible.
Transfer the batter to a cake mold (I used one with 20cm dia.) that you pre-buttered and dusted with flour to prevent sticking.
Cover with foil, make sure there is enough room on top for the cake to rise without touching the foil.
Bake the cake for 60 minutes. Check the doneness of the cake with a skewer, if it comes out clean the cake is almost ready. remove the foil and bake 5 minutes until the top is golden.
Leave to cool completely before serving.
Before serving make the frosting by placing all of the ingredients apart from the whipping cream, in a blender and blend until smooth.
Whip up the cream in a seperate bowl and fold in the cashew mix.
Cover the top of the cake with the frosting and finish with the fresh berries ad herbs.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
